Broke Weeknight Chickpea Tomato Pasta

• 8 oz pasta (spaghetti or penne)
• 1 15-oz can chickpeas, drained and rinsed
• 1 28-oz can crushed tomatoes
• 3 cloves garlic, minced
• 1 small onion, diced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt to taste
• Freshly ground black pepper to taste
• Fresh basil leaves for garnish

Steps

1. 1 Cook pasta according to package instructions; drain and set aside.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add onion and garlic, sauté until softened, about 3 minutes.
4. 4 Stir in crushed tomatoes, chickpeas, oregano, red pepper flakes (if using), salt, and pepper.
5. 5 Simmer for 10 minutes, allowing flavors to meld.
6. 6 Toss cooked pasta into the sauce, coating well.
7. 7 Serve hot, garnished with fresh basil leaves.

Equipment

• Large pot for pasta
• Large skillet

Variations

• Add sautéed spinach or kale for extra greens.
• Stir in some capers for a briny kick.

Substitutions

• Substitute olive oil with avocado oil if preferred.
• Use fresh tomatoes instead of canned for a fresher taste in season.

Pairings

• A crusty baguette on the side
• A glass of chilled white wine

Nutrition

Tips

• For added flavor, sauté the garlic and onion until golden brown for a deeper taste.
• Reserve a bit of pasta water to loosen the sauce if needed.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to restore sauciness.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat with extra sauce or water.

Serving Suggestions

• Pair with a simple side salad for a balanced meal.
• Sprinkle with grated Parmesan for a cheesy twist.

FAQ